Martha Stewart Chicken Parmesan
So I just gotta share how you can bring Martha Stewart's chicken parmesan to your own table without a lotta fuss.As long as you follow my key tips, you'll have a tasty result you can be proud of.To start, make sure you pound the chicken breasts to an even thickness for uniform cooking.also, I always use freshly grated Parmesan cheese for the best flavor and texture.What makes this recipe special to me is its balance of crispy and gooey textures, and you'll have it too!Don’t forget to serve it over a bed of spaghetti or with a side of garlic bread.
Servings: 5
Ingredients
- 6 Chicken Cutlets
- 1 cup Basil Leaves
- 2 cups Tomato Sauce
- 2 cups Mozzarella Cheese
- 1 cup Parmesan Cheese
- 4 cups Panko
- 4 tbsp Olive Oil
- Salt
- Pepper
Instructions
- Preheat your broiler.
- Position the rack about 4 inches from the heat source for optimal broiling.
- Sprinkle salt and pepper on each cutlet, ensuring even seasoning.
- Lay them out on a baking sheet.
- Place basil leaves over each chicken cutlet.
- Add a generous amount of tomato sauce on top.
- Cover the sauce with mozzarella cheese.
- Broil the chicken until the cheese is melted and slightly golden.
- Approximately 2-3 minutes should be enough.
- Remove from oven and sprinkle Parmesan cheese atop each cutlet.
- Serve immediately for the freshest taste.